Aero · Snacks
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Aero is chocolate with gas whipped into it before it sets. The bubbles are the product: an aerated bar collapses under the tooth rather than snapping, and melts faster because there's more surface area for the same weight of chocolate. The process is a vacuum one. Chocolate is aerated under pressure and then the pressure drops, which expands the bubbles before the cocoa butter sets and locks them in place. It launched from Rowntree in York in 1935, the same factory and the same decade as KitKat, which makes the two of them a fair summary of what British chocolate spent the 1930s working out: not new flavours, but new textures.
